Heat 1 tablespoon Olive oil in a large pan and add 1 Onion and 0.5 Aubergine (eggplant). Cook until softened (about 2 minutes).
Add 2 tablespoon Garlic and ginger paste and stir well.
Stir in 2 tablespoon Curry powder and cook for a further minute.
Add 100 g Cauliflower, 400 g Chopped tomatoes and 100 ml Coconut milk. Stir well so everything is combined and simmer for 8 minutes.
Place 240 g Cod fillets on top of the sauce and cover the pan with a lid. Cook until the cod is cooked through, about 5-10 minutes.
Squeeze over the juice of 0.5 Lime and sprinkle with Fresh coriander (cilantro).
Notes
Once the cod has been added to the sauce, stir the sauce occasionally but very carefully as you don't want the fillets to break up in the sauce.
Make sure you don't over-cook the cod, as it will become very tough.
You can use light coconut milk instead of full fat in this cod curry, but you won't get the same creamy flavour.
Add a little crunch to this curry by serving with some cashew nuts on top.
This is a really mild curry, making it perfect for serving up to the whole family. However you you can always add a finely diced read chilli to the sauce, or just sprinkle some red chilli flakes.
You can give this an extra protein boost by adding some quick cook lentils at the same time as the coconut milk.
Make a vegetarian version of this by swapping the cod for chickpeas, halloumi/paneer or even just loads of vegetables. Make up a big pan of sauce and then swap the cod for a veggie alternative.
An easy way to add a little extra flavour, texture and creaminess is by adding a spoonful of peanut butter (or almond or cashew).
If you want a smooth sauce, then you could swap the tinned tomatoes for passata.
You could cut the fish in to bite sized pieces, rather than adding whole fillets, if you prefer.